Raw Blueberry Lemon Crumble Tart with Corn Crust

I love fresh berries and corn together in the summer!  In savory applications or even sweet.  I used to use cornmeal a lot for crusts, or to make corn cakes with berries, so last weekend I thought, why not make a crumble tart crust with fresh corn and pair it with blueberries?
This time I decided to go nut free on the crust to make it a little lighter and simply use coconut, buckwheat, and the fresh corn sweetened with dates. The crust tasted wonderful before I even put it in the dehydrator, so sweet without much sweetener due to the corn.  I knew once assembled the tart would be a heavenly combination, and I even decided to add lemon to the mix in the filling to give the berries another pop of flavor to balance out the sweet.

Lastly I drizzled it with a lemon coconut glaze and it was perfect!  Perfectly delicious that is, I will have to do more with corn crusts in the future!

Raw Blueberry Lemon Crumble Tart with Corn Crust
Makes one 8 inch tart

Crust:
3 cups finely shredded dried coconut
2 cups buckwheat groats, sprouted and dehydrated (or additional coconut)
1/2 tsp sea salt
18 soft medjool dates, pitted (if not soft, soak them until they are and drain them)
1 cup fresh organic corn kernals

Topping: 
1 cup flaked coconut

Filling:
4 cups organic blueberries
2 Tbsp. chia seeds
a pinch sea salt
1/4 cup raw coconut nectar or raw agave nectar
1 tsp pure vanilla extract
2 Tbsp lemon juice
1 Tbsp lemon zest

Glaze:
1/3 cup raw coconut butter, warmed to liquid
2 tsp raw coconut nectar or raw agave nectar
1 tsp pure vanilla extract
3-4 Tbsp lemon juice

For the crust, combine all ingredients in a food processor and process until fine crumbs and starting to hold together when squeezed.  Press 2/3 of the mixture into the bottom of a 8 inch removable bottom tart pan lined at the bottom with parchment, and place in the dehydrator.  Combine the remaining crust mixture with flaked coconut and toss well, crunching together with your hands.  Place on a lined dehydrator tray, in crumble sized pieces (this will be the topping) and dehydrate both the crumble and the crust for 10 hours (then you can remove the crumble and refrigerate once crunchy), then carefully remove the crust from the pan (it is fragile at this point so use a spatula to help slide off the removable bottom of the pan) and slide the parchment onto the dehydrator tray drying for about another 6 hours until crunchy. 
Place the berries in a bowl.  Remove 2/3 cup of the them and place in the food processor with the chia seeds, sea salt, coconut nectar and vanilla, and lemon juice and zest and process until smooth.  Dump back into the bowl with the berries and toss well.  Pour the mixture into the tart crust and spread to the sides then scatter the reserved topping over it.
To make the glaze, whisk the coconut butter, coconut nectar, vanilla and 3-4 Tbsp lemon juice together until smooth (you want it to be the consistency of pourable frosting).  Place in a plastic bag with the tip cut off and drizzle over the tart.  Place in the fridge.  Let the pie sit in the fridge for 1 hour to allow flavor to develop and filling to set and then serve! 

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

10 Comments
  1. August 14, 2013 at 21:43
    Reply

    Great idea...looks delicious!

    • August 15, 2013 at 01:07
      Reply

      Thank you :)!

  2. August 15, 2013 at 04:14
    Reply

    Hi Amy,<br />Do you ever use organic gf oats soaked and sprouted? I've had it before in a raw dessert, it was nice. <br />Love your scrumptious creations, thanks for sharing them!

    • August 15, 2013 at 21:48
      Reply

      I have, but I prefer the crunch of the buckwheat in crusts. You are welcome to sub it though, if you prefer oats :). Thank you, I am happy to share!

  3. August 15, 2013 at 13:16
    Reply

    What kind of dehydrator do you use? Keep the awesome recipes coming!

    • August 15, 2013 at 21:48
      Reply

      A 5 tray Excalibur. Thank you, I definitely will :)!

  4. Anonymous
    August 15, 2013 at 13:40
    Reply

    coconut flour perhaps??

    • August 15, 2013 at 21:49
      Reply

      ? what about coconut flour? Did you have a question on how to make it?

    • August 15, 2013 at 21:49
      Reply

      Thank you:)!

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